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Balsamic Salad Dressing

Sunday, October 16, 2016

I recently went to my doctor for one thing, and several other issues were discovered. Among these was the possibility of diabetes. (After a summer off, staying away from the gym and overindulging in rich food and drink, this wasn’t really a surprise.) I was concerned enough that I’m back to the gym for at least an hour in the pool every weekday, and I started eating like a diabetic. Low carbs, fish and chicken, a little fruit and lots of veggies and in a two-week span my numbers (including cholesterol) have never been better. So fortunately for me my doctor backed off of her diagnosis, but I’ve decided that this is a good way for me to eat — especially as I quickly approach 65.

Here’s a salad dressing that fits into my plan.


4 heaping tablespoons of your favorite hummus (store bought or homemade)
1/3 cup balsamic vinegar
1 tablespoon mashed roasted garlic
1 teaspoon fresh cilantro, finely minced
salt and pepper to taste
1 tablespoon fresh lime juice


Whisk together until blended. Pour into a bottle and refrigerate.


Based on the recipe at Vegan American Princess.

Zoodles with Garlic and Capers

Thursday, October 6, 2016


4 medium zucchini, spiralized
1/2 teaspoon salt
2 tablespoons olive oil
5 cloves garlic, minced
3 tablespoons non-pareil capers, rinsed and drained
2 cups crimini mushrooms, sliced
2 teaspoons cornstarch
3 tablespoons lemon juice
zest of half a lemon
salt and pepper
1/2 cup chopped tomatoes


Spiralize zucchini, place in colander, then salt. Let drain for 30 minutes, then put in a dish towel and squeeze out as much moisture as possible.

Heat olive oil in a skillet over medium heat. Add garlic and capers and sautée until garlic starts to brown. Add mushrooms and cook until moisture releases and evaporates. Mix cornstarch and lemon juice to make a slurry. Add to skillet along with the zucchini. Cook for 3-4 minutes until juice thickens and zucchini is tender-crisp. Add salt and pepper to taste. Sprinkle with chopped tomatoes. Serve immediately.

Grilled Pollo-style Chicken

Wednesday, September 28, 2016


1 tablespoon apple cider vinegar
2 tablespoons fresh lime juice
6 ounces pineapple juice
6 cloves mashed roasted garlic
2 teaspoons sriracha
1 teaspoon salt
1 teaspoon freshly ground pepper
1 teaspoon ground cumin
1 teaspoon turmeric (careful, because it stains)

2-3 pounds boneless skinless chicken thighs
(or any other parts — see below)


Whisk all marinade ingredients and pour into a ziplock bag. Add chicken. Press out as much air as possible, then seal the bag. Massage the chicken so that the marinade is well distributed. Refrigerate for at least four hours, up to 24. Remassage every once in a while. 

Remove chicken from marinade and place on a rack over a baking sheet to drain. (Discard marinade.) Start a two-zone fire in a charcoal grill (or preheat gas grill to medium-hot). 

When fire is ready, spray grill and chicken with nonstick spray. For boneless skinless thighs cook for 6-7 minutes per side over hot side (move to the cool side if there are flare-ups). [For bone-in chicken parts, cook on cool side for 30-40 minutes, then move to hot side for 5-10 minutes per side. Check with probe thermometer. 165°.] 

Easy Margarita

Tuesday, September 13, 2016

I’ve made my fancy margaritas for years, and I still will. But I recently learned a super-simple way to make margaritas! Three ingredients, and it’s good.

4 parts tequila blanco* (I use Zapopan)

2 parts fresh lime juice

1 part agave syrup

Put ingredients in a shaker filled with ice. Shake well. Strain into a coupe glass. 


*You can use whatever tequila you like, but there’s no reason to use a really expensive one. Tequila Blanco enhances the flavor of the lime.

Chris Schlesinger’s Rib Rub

Wednesday, September 7, 2016

Makes: 1/4 cup 
Time: 5 minutes

I’ve relied on this for more than fifteen years; it’s the best rib rub in my repertoire, and the only one you’ll ever need. Unbelievably delicious, and not at all hot.

2 tablespoons paprika
2 tablespoons sugar
1 tablespoon salt
1 tablespoon ground cumin 
1 tablespoon black pepper 
1 tablespoon chili powder

Stir all the ingredients together in a bowl, then transfer the mixture to a covered container. Keeps for at least one summer.

From How to Cook Everything

Martin’s “Roasted” Garlic

Friday, September 2, 2016

If you like garlic you should smell my kitchen! (If not, better to stay away. Also: what’s wrong with you?) 


20 cloves peeled garlic

1 tbsp (15 mL) vegetable oil

1 cup (250 mL) water

¼ tsp (1 mL) each salt and pepper


Heat oil in skillet set over medium heat; add garlic and toss to coat. Cook, stirring and tossing often, for 5 to 7 minutes or until golden brown on both sides but not scorched.

Add water and bring to a boil; reduce heat and simmer for 12 to 15 minutes or until water is evaporated and garlic is very tender; stir in salt and pepper.
Spread garlic cloves and juices onto plate and cool completely. Place in clean, dry container; seal tightly and refrigerate until needed.

Martin’s Braised Garlic original post

Lemon-Buttermilk Pound Cake

Tuesday, July 19, 2016

Servings: 8 | Start to finish: 1½ hours (30 minutes)


2¾ cups (11 ounces) cake flour

½ teaspoon baking soda

½ teaspoon kosher salt

¾ cup buttermilk

2 tablespoons grated lemon zest plus 3 tablespoons juice (from 2 lemons)

5 large eggs, separated

2 cups (14 ounces) plus 3 tablespoons white sugar

12 tablespoons salted butter, room temperature


Heat the oven to 325°F with a rack in the middle position. Coat a 12-cup nonstick Bundt pan with cooking spray, then dust with flour, tipping out any excess.

In a bowl, whisk together the flour, baking soda and salt. In a liquid measuring cup, combine the buttermilk and lemon juice. In a stand mixer with a whisk attachment, combine the egg whites and 3 tablespoons of sugar. Beat on medium-high until thick, billowy and very soft peaks form, about 2 minutes. Transfer the whites to a bowl and set aside, reserving the mixer bowl.

Add the remaining 2 cups of sugar and the lemon zest to the empty mixer bowl. Using the paddle attachment, mix on low until the sugar appears moistened and begins to clump, about 1 minute. Add the butter and mix on medium-low until the mixture is cohesive, then increase the mixer to medium-high and beat until pale and fluffy, about 3 minutes. Reduce the mixer to low and add the yolks, one at a time, mixing until incorporated after each. Scrape down the bowl and beater.

Add ⅓ of the flour mixture, then mix on low. Add ½ of the buttermilk mixture, then mix again. Repeat the process of adding and mixing, ending with the final ⅓ of flour. Using a silicone spatula, gently fold the egg whites into the batter until barely combined but no white streaks remain. Transfer the batter to the prepared pan and smooth the top. Bake until the cake is golden brown and bounces back when gently pressed, 55 to 65 minutes, rotating the pan halfway through baking. Cool the cake in the pan on a wire rack for 15 minutes, then remove from the pan and cool completely. To serve, slice, butter and briefly toast under the broiler (use the oven’s bottom shelf).

DON’T overbeat the whites. They should appear smooth, moist, rich and glossy. To test, remove the whisk from the mixer and turn right-side up. The whites should form a soft, not stiff, peak. All ovens bake at different rates, so start checking the cake after 40 minutes and check frequently thereafter. The top should bounce back when lightly pressed with a finger or fork.

© 2016 Milk Street Kitchen